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Butter Chicken with Naan Bread
- Steps
- Ingredients
Steps
- For the chicken tikka, mix the lemon juice, chili powder (A), ginger, garlic, smoked paprika and salt in a bowl, stirring to combine. Cut the chicken thighs into 4 strips and add to the mixture. Stir to coat chicken then transfer to fridge to marinate for 30 minutes.
- Combine the remaining ingredients except the melted butter in a bowl and whisk well then add to the chicken and continue to marinate for at least one hour.
- Once chicken is marinated, thread 4 – 5 pieces onto a metal skewer. Place skewers into the tandoor oven and cook until charred on the outside but not cooked all the way through. Baste chicken with butter during the last couple of minutes of cooking.
- For the butter chicken sauce, in a deep saucepan add the oil, tomato paste, ginger, garlic, cayenne, turmeric, chili powder, cumin and coriander. Mix well and cook over medium heat until the mixture comes to a simmer.
- Add water and bring to the boil. Place a lid on and simmer for 5 minutes. Remove lid and simmer for 15 minutes until reduced slightly.
- Add the fenugreek, jaggery, cream and salt. Bring to the boil, reduce heat and simmer for 2 minutes.
- Stir in the butter and season with salt to taste.
- Add the charred chicken pieces to the sauce and simmer until chicken is cooked through.
- Once chicken is cooked place in serving bowl.
- For the naan bread, combine sugar, yeast and warm water together in a bowl. Let sit for 5 minutes.
- In a large stainless-steel bowl, combine flour, plain yoghurt and salt. When yeast water starts to bubble add it to the flour mixture, make a wet dough and knead for 5 minutes. Cover with clingfilm and leave to rise for 1 hour or until doubled in size.
- Once dough has doubled in size, divide into 4 even pieces and pat out to approximately 20cm circles, using some extra flour so the dough doesn’t stick to the bench.
- Stick rolled dough on the side of tandoor oven and cook until puffed and coloured, approximately 30 – 40 seconds. Set aside somewhere warm.
- In a saucepan, toast off nigella seeds then set aside in a bowl.
- In the same pan, toast off coriander and mustard seeds. Once toasted, turn the heat down and add butter. Cook until butter is melted, and butter is flavoured. Pass through a fine sieve into a bowl.
- Brush the infused butter over the top of the naan bread and sprinkle with the toasted nigella seeds.
- Place on serving plate.
Notes
Tools
- Hot tandoor oven
Notes
- Chicken skewers can be cooked over a Hibachi.
- Naan bread can be cooked in a cast iron frypan.
